KALE GUACAMOLE
1/2 cup kale, blanched and chopped1/3 cup poblano peppers, roasted and peeled with seeds removed1/8 cup cilantro, chopped1/8 cup green onion, chopped1/3 cup orange segments1/2 tsp. sea salt4 avocadosPita chips
▸ Remove stems from kale and blanch leaves in boiling lightly salted water until tender (approx. 45 seconds). Shock in ice water until chilled, squeeze dry, finely mince and set aside.
Roast poblano pepper until charred on all sides, peel skin, remove seeds, finely mince and set aside.
In a large bowl, lightly smash the avocado. Mix in blanched kale, poblano, cilantro, onions, orange segments and salt until well incorporated. Serve with pita chips.
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